This meal sings with the Mediterranean flavors of garlic and olives. Substitute 4 ounces of ripe pitted California olives for the kalamatas, a 14-ounce can of diced tomatoes for fresh tomatoes, and 1 1/2 cups of frozen broccoli florets for the zucchini to change this meal from a taste of summer to an easy midwinter solution without losing the essence of the dish.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour the couscous into the pot. Add the liquid and stir to coat all the grains and make an even layer.
Step 4
Place the chicken on top of the couscous and season lightly with salt and pepper.
Step 5
Sprinkle with the garlic, capers, and half the parsley. Add the olives, zucchini, and tomatoes.
Step 6
Sprinkle with the rest of the parsley and lightly season again with salt and pepper.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 565
Step 9
Protein: 34g
Step 10
Carbohydrates: 54g
Step 11
Fat: 24g
Step 12
Cholesterol: 75mg
Step 13
Sodium: 138mg
Step 14
Fiber: 4g
